Black Bean Brownies

My brother is coming into town from California and I wanted to make something special to satisfy his sweet-tooth. He loves having a treat every once in a while, but he also likes having a healthy lifestyle, like I do. These brownies will definitely fuel his next 10-mile run, they are packed with protein! Should I tell him the brownies have beans in them? Or will he freak out?

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Original recipe developed by Meal Makeover Moms for the Bean Institute, published in Food & Nutrition Magazine September 20014 issue, adapted by Meaghan Mikulas

Yields: 16- 2 inch squares


  • 1 15-oz. can of low sodium black beans, drained and rinsed
  • 3 eggs
  • 3 tablespoons walnut oil
  • 3/4 sugar
  • 1/2 unsweetened cocoa powder ( I used Special Dark b/c bitter is a preferred taste of mine)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/2 cup semi-sweet chocolate chips
  • 2 T mini white chocolate chips

Special equipment: a food processor with a sharp blade

How to:

1. Preheat oven to 350 F. Spray down an 8×8 or 7×11 baking pan with nonstick spray.

2. Place black beans in the bowl of a food processor and process until smooth. Scrape sides down with a spatula if necessary. Stream in oil with processor on. Then, add eggs, sugar, cocoa, vanilla extract, baking powder and salt. Process all until smooth.

3. Add 1/4 of semi-sweet chocolate chips into the food processor and pulse a couple times, until incorporated but still chunky.

4. Carefully remove blade from food processor and pour batter into pan, using spatula. Smooth top so its relatively even and sprinkle the remaining semi-sweet and white chocolate chips on top.

5. Bake for 30 minutes on middle rack. Cool the pan completely before slicing into squares.



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